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Deborah

Deborah Dana
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Recipe of Double Baked Potato
Recipe

Double Baked Potato

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These potatoes are delicious. First you make the traditional baked potato but then you take the filling, you make it puree and mix it with cheese and cream and the vuevles to bake.
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Ingredients

4 portions
  • 4 potatoes, big
  • 2 cups manchego cheese, grated
  • 1 cup cream
  • 1 tablespoon chives, chopped
  • 4 tablespoons bacon, fallen apart
  • to taste black pepper, to taste
  • to taste butter

Preparation

Preheat the oven to 220 degrees Celsius.
With a knife make incisions in the potatoes so they cook faster. Cover with foil and bake for 60 minutes or until well cooked on the inside.
With a knife, make a cross on the top of the potatoes and carefully remove the potato leaving the shell intact.
Place the potato in a bowl add a little butter and mash with a fork. Add the machego cheese, cream and chopped chives and mix well. Season with salt and pepper to taste.
Fill the potato skins with the mashed potatoes and cover again with the aluminum foil. I baked for 15 minutes.
Remove from the oven, remove the foil and sprinkle the potatoes with the crumbled bacon.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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